Kale bagels, that is. I’m at my second batch already, because even though the husband isn’t that huge a kale fan, he just can’t say no to these puppies. A couple of notes about ingredients: Use the flour you want – as mentioned in...
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Kale bagels, that is. I’m at my second batch already, because even though the husband isn’t that huge a kale fan, he just can’t say no to these puppies. A couple of notes about ingredients: Use the flour you want – as mentioned in the previous post, I don’t get to go grocery shopping as much as I normally would, and ran out of whole wheat flour prior to traveling, so I made do with using only bread flour. Just go for whatever flour you prefer and be happy. Consider adding 1 tablespoon (9 g) vital wheat gluten if not using bread flour, to make the dough worship you like the god/dess you truly are. Also: prepare your kale the way you like best, as long as it’s packed with (good) flavor, it’ll work out just fine. First batch I made: described below in the recipe itself. Second batch: I simply mixed the trimmed bunch of raw kale with enough Goddess (from Trader Joe’s) dressing to have it generously coated, grated a clove of garlic on top of it, then cooked it all until wilted and tender. Hope you’ll like them if you try them!
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